Ethnic fermented food items, for example, kimchi, natto, and tempeh, have acquired prevalence because of their different wholesome advantages and probiotic impacts on prosperity. Be that as it may, these items are delicate to ecological variables, prompting waste and pollution. Ongoing progressions in bundling innovation have tended to these difficulties. This study investigates advancements in material science and dynamic bundling, including bioplastics, nanocomposites, altered environment bundling, and consumable coatings. Dynamic bundling consolidates proficient antimicrobial specialists and dampness control frameworks. Recyclable and biodegradable materials, like polylactic acid (PLA), delivered from bacterial maturation of sugarcane or potato starch, polybutylene adipate-co-butylene terephthalate (PBAT), and polybutylene succinate (PBS), act as eco-accommodating hindrances. Bioplastics are the plastics produced using sustainable biomass sources, like plants, green growth, or microorganisms, instead of conventional petroleum derivatives. They can be biodegradable or non-biodegradable, contingent upon their creation and design. They have a few advantages, including inexhaustible asset based, potential for biodegradability, lower carbon impression, and further developed maintainability. Nanocomposites further develop obstruction properties, increment strength, and firmness and show antimicrobial action, thus restricting oxygen and dampness levels. Palatable coatings upgrade maintainability, surface, and quality. Fundamental works have been carried out on microbial security, item protection, and improving shelf life of the ethnic fermented food product by using various packaging material and packaging technologies.